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-   -   Dinner Tuesday, May 2nd? (https://www.discusscooking.com/forums/f104/dinner-tuesday-may-2nd-21917.html)

luvs 05-02-2006 02:45 AM

Dinner Tuesday, May 2nd?
 
new semester is today so i'm probably cooking at school.

SizzlininIN 05-02-2006 07:47 AM

I can't decide. I have 3 boneless, skinless chicken breasts thawing out right now. I need to do some recipe searching and get some inspiration.

Lizannd 05-02-2006 08:07 AM

It's Chinese tonight. Beef and broccoli.
 
Bought broccoli for bbq last friday and grilled zucchini instead. Now the 2 of us need to eat all the broccoli that we bought for 8. It's "something" and broccoli every night this week.

urmaniac13 05-02-2006 08:52 AM

There are some leftover of brussel sprouts and cheese casserole from yesterday to finish... then I also made a sugo with bell peppers and caper, I am still undecided whether to serve it with pasta, couscous or quinoa...:rolleyes:

Diane1415 05-02-2006 09:01 AM

Pasta is easy - couscous is fast - but Quinoa is awsome paired with those

JohnL 05-02-2006 09:14 AM

I bought some nice lamb chops at Costco yesterday, so I think I'll marinate them for a bit in olive oil,lemon,garlic and rosemary and cook them on the grill. Sides will be rice and broccoli and carrots:smile:

urmaniac13 05-02-2006 09:15 AM

Quote:

Originally Posted by Diane1415
Pasta is easy - couscous is fast - but Quinoa is awsome paired with those

You are absolutely right, Diane... I think I will go with Quinoa!! Thanks for helping me with the decision:chef:

corazon 05-02-2006 11:32 AM

hmm
probably leftover spagetti

Barbara L 05-02-2006 03:33 PM

As much as I love Taco Bell, I love home made even better--so that is what we are having tonight. Yay! TACOS!!!!!!!! I can taste them already! Pass the sour cream and guacamole!

:smile: Barbara

VickiQ 05-02-2006 04:09 PM

Chicken scallopini, broccoli and brown rice with mushrooms.Just me and my son Dennis for dinner-so we'll be seeing this later in the week too!!

ironchef 05-02-2006 04:13 PM

We have a $135 5-course prix fix special wine tasting menu tonight with Trefethen Vineyards. Some guys from the winery will be here pouring the wines at the tables and talking with the guests. I'm doing the salad and demi-entree course. The Restaurant Chef is doing the appetizer and entree. The dessert is from our pastry department as always. We'll be pouring the Viogner and Dry Riesling (with my dishes), and the Pinot Noir and HaLo Cabernet (lucky bastard) with the Chef's dishes. The dessert will get a pour of the Late Harvest Rielsing. We're supposed to also visit the tables while our course is being served and speak with the guests as well. Oh joy.

I should actually get back to prepping. :wacko:

college_cook 05-02-2006 05:22 PM

I drove back home last night so I could bring my grill back to blomington with me today! Then came the sad realization that I had nothing to grill, except some corn. While it's tempting, I think I'll save my charcoal for another occasion.

It will be leftovers tonight, if my g/f left me any :)

kadesma 05-02-2006 05:29 PM

since we've both been out working in the yard, it's hot and we are planning to just grill a chuck steak I have marinating, have some fruit salad, garlic cheese bread and ice cream for dessert.

kadesma:tongue:

luvs 05-02-2006 05:47 PM

i'm gonna have a French meal tonite, instead. my fellow foodies, you may well love this city. restaurants abound. many choices.
or my miso soup.

Constance 05-02-2006 05:56 PM

We have leftover baked potatoes, which my husband is going to cut into wedges and fry.
In the 20 years we have been married, he has always said no to salmon patties. I jokingly mentioned that for supper tonight, and Kim said he wouldn't mind if they didn't have those little "crunchie things" in them. I promised to pick out the bones, so salmon patties it is. (There's also half a leftover ribeye for him to fall back on.)

grumblebee 05-02-2006 05:59 PM

I'm making salmon confit with cucumber salad and horseradish cream sauce... should be tasty. :smile:

Alix 05-02-2006 06:01 PM

Leftovers, I don't have any energy left to do any cooking.

DampCharcoal 05-02-2006 06:42 PM

Dinner will be chili dogs! I forgot to set the frozen prime rib out this morning so there will be no cheese steaks today. ****! Ah well, good eating tomorrow!

Alix 05-02-2006 07:43 PM

DAMPCHARCOAL! Good to see you! Can I come for dinner tomorrow?

ironchef 05-02-2006 08:35 PM

2 Attachment(s)
Quote:

Originally Posted by ironchef
We have a $135 5-course prix fix special wine tasting menu tonight with Trefethen Vineyards. Some guys from the winery will be here pouring the wines at the tables and talking with the guests. I'm doing the salad and demi-entree course. The Restaurant Chef is doing the appetizer and entree. The dessert is from our pastry department as always. We'll be pouring the Viogner and Dry Riesling (with my dishes), and the Pinot Noir and HaLo Cabernet (lucky bastard) with the Chef's dishes. The dessert will get a pour of the Late Harvest Rielsing. We're supposed to also visit the tables while our course is being served and speak with the guests as well. Oh joy.

I should actually get back to prepping. :wacko:

Got a quick break between courses so here are the dishes I made for the dinner. The salad is my version of a tweaked insalada caprese. The dressing is made from Spanish olive oil, pancetta, aged balsamic vinegar, and capers. The demi-entree is a veal scallopine with a mirin, ginger, and brown butter emulsion, shanghai noodles "al olio", oven roasted tomaotes, grilled portobello, pea shoots, and sauteed vegetables. The salad was paired with the viogner and the veal with the riesling.


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